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The strategy used was to isolate and identify molds from a bakery environment and to test the effect of CO\n                      <jats:sub>2<\/jats:sub>\n                      on their growth. In vitro testing was performed as a preselection for mold strains that are able to grow under 80% CO\n                      <jats:sub>2<\/jats:sub>\n                      , after which the growth on partially baked rolls was investigated. It was found that strains of\n                      <jats:italic>Penicillium<\/jats:italic>\n                      are more resilient to high CO\n                      <jats:sub>2<\/jats:sub>\n                      concentrations, compared to\n                      <jats:italic>Aspergillus<\/jats:italic>\n                      strains, both in vitro and on partially baked rolls. Growth of\n                      <jats:italic>P. crustosum<\/jats:italic>\n                      SB20 and\n                      <jats:italic>P. paneum<\/jats:italic>\n                      SB14; and\n                      <jats:italic>A. clavatus<\/jats:italic>\n                      SB03 and\n                      <jats:italic>A. oryzae<\/jats:italic>\n                      SB02 on partially baked rolls was delayed by 7 and 14 days, respectively, under 80% CO\n                      <jats:sub>2<\/jats:sub>\n                      and 20% O\n                      <jats:sub>2<\/jats:sub>\n                      compared to normal atmosphere. The delay in growth of\n                      <jats:italic>A. clavatus<\/jats:italic>\n                      SB03 could further be extended by 2\u20133 days, with an oxygen concentration reduced to 1%; however, a reduction to 0.5% oxygen no longer made a difference. The growth of\n                      <jats:italic>P. paneum<\/jats:italic>\n                      SB14 was not influenced by the reduction of oxygen. The only condition under which both strains were not able to grow within a period of 61 days was under 80% CO\n                      <jats:sub>2<\/jats:sub>\n                      and 20% N\n                      <jats:sub>2<\/jats:sub>\n                      , with an oxygen absorber inside the packaging. The study demonstrated that to effectively examine the impact of modified atmosphere on the mold\u2010free shelf\u2010life of bakery products, it is crucial to select and conduct tests using mold species from the production environment.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      The influence of CO\n                      <jats:sub>2<\/jats:sub>\n                      on the growth and sporulation of mold varies depending on the tested strain and species. To analyze the effects of packaging conditions (modified atmosphere packaging or O\n                      <jats:sub>2<\/jats:sub>\n                      scavengers) on the mold\u2010free shelf\u2010life of bakery products\/food products, it is essential to utilize molds that have been isolated from either the product being tested or the manufacturing environment.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70138","type":"journal-article","created":{"date-parts":[[2025,3,28]],"date-time":"2025-03-28T23:24:05Z","timestamp":1743204245000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Growth responses of\n                    <i>Aspergillus<\/i>\n                    and\n                    <i>Penicillium<\/i>\n                    species under modified atmospheric conditions: An in vitro and partially baked roll study"],"prefix":"10.1111","volume":"90","author":[{"given":"Giverny","family":"Ganz","sequence":"first","affiliation":[{"name":"ZHAW Zurich University of Applied Sciences Institute of Food and Beverage Innovation, Food Biotechnology Research Group W\u00e4denswil Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nadine","family":"R\u00fcegg","sequence":"additional","affiliation":[{"name":"ZHAW Zurich University of Applied Sciences Institute of Food and Beverage Innovation, Food Packaging Research Group W\u00e4denswil Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea","family":"T\u00f6nz","sequence":"additional","affiliation":[{"name":"ZHAW Zurich University of Applied Sciences Institute of Food and Beverage Innovation, Food Biotechnology Research Group W\u00e4denswil Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sel\u00e7uk","family":"Yildirim","sequence":"additional","affiliation":[{"name":"ZHAW Zurich University of Applied Sciences Institute of Food and Beverage Innovation, Food Packaging Research Group W\u00e4denswil Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3944-0751","authenticated-orcid":false,"given":"Susanne","family":"Miescher Schwenninger","sequence":"additional","affiliation":[{"name":"ZHAW Zurich University of Applied Sciences Institute of Food and Beverage Innovation, Food Biotechnology Research Group W\u00e4denswil Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,3,26]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2012.715603"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10010076"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2016.1147417"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.06.031"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mib.2024.102488"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2023.104443"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2022.109495"},{"key":"e_1_2_7_9_1","volume-title":"Food packaging technology","author":"Coles R.","year":"2003"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/coatings11121504"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109757"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.12.021"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.03.033"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010010\u20100156\u20104"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.2c05105"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/app142210648"},{"issue":"2","key":"e_1_2_7_17_1","first-page":"40","article-title":"Bread relevant moulds","volume":"2020","author":"Freim\u00fcller Leischtfeld S.","year":"2020","journal-title":"Baking+Biscuit International"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2019.06.010"},{"issue":"3","key":"e_1_2_7_19_1","first-page":"737","article-title":"Alternative methods for mould spoilage control in bread and bakery products","volume":"26","author":"Garcia M. 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